IT Guy and I love to go to Chipotle and his favorite thing to get there are their barbacoa tacos. He’s love that smoky chipotle pepper taste! I’m more of a chicken burrito kinda gal but the barbacoa tacos are yummy. And we all know how versatile a chuck roast can be so it just made sense to try some barbacoa tacos at home. After doing a little research as to what exactly goes into this dish, besides chipotle peppers, I came up with this method. Really, it can’t be easier to make this. Throw a hunk of meat in your crock pot then mix up a few things and let it go all day then serve. My kinda meal!
Barbacoa Beef Tacos
1 2-3 pound chuck roast
3 tablespoons (or more) diced chipotle peppers (comes in a jar in the Mexican food aisle)
1 4-ounce can diced green chilies
1 onion ~ diced
1/2 cup beef broth
2 tablespoons apple cider vinegar
1/4 cup lime juice
4 cloves garlic
3 bay leaves
1 tablespoon ground cumin
1 tablespoon dried oregano
1/4 teaspoon ground cloves
2 teaspoons salt
1 teaspoon pepper
Place roast in the crock pot.
In a medium bowl, combine the rest of the ingredients.
Pour mixture over roast in the crock pot.
Cover and turn to high for 3-4 hours then turn to low for 2 - 3 more hours or until meat is tender.
Shred into large chunks with two forks.
Serve with flour tortillas, lettuce, tomatoes, cheese, salsa, and guacamole.
Let's cook!
Mix the onions, green chiles,
chipotle chilies and the rest of
the seasonings and liquids into a bowl.
Then pour it over the roast that's
in the bottom of the crock pot.
Cook all day then shred into large chunks.
Don't forget to fish out the bay leaves!!
Serve with tomatoes,
avocados, cheese....whatever!
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